Restaurant Supervisor

To ensure smooth daily operations of the hotel’s restaurant by supervising staff, delivering exceptional guest service, and maintaining the highest standards of quality, cleanliness, and hospitality

The Restaurant Supervisor supports the Restaurant Manager in running service, training staff, and ensuring an elevated guest dining experience aligned with the boutique hotel’s brand.

Key Responsibilities :

1. Service & Guest Experience

• Oversee daily restaurant operations during breakfast, lunch, and dinner services.

• Ensure guests receive prompt, courteous, and personalised service.
• Handle guest inquiries, feedback, and complaints in a professional and timely manner.
• Ensure consistent application of service standards in line with hotel SOPs.

2. Staff Supervision & Training

• Supervise waiters during service hours.
• Organise daily briefings and communicate menu changes, specials, and important updates.
• Train new team members on service procedures, guest interaction, table settings, and hygiene standards.
• Ensure staff grooming and conduct meet hotel expectations.
• Assist in preparing staff schedules and managing attendance.

3. Operations & Coordination

• Monitor table allocations, reservations, and seating arrangements for smooth flow.
• Ensure proper mise-en-place, cleanliness, and readiness before every shift.
• Coordinate with the kitchen and bar teams to ensure timely and accurate service.
• Ensure compliance with food hygiene, safety standards, and local regulations.
• Support stock control and ordering of restaurant supplies (linen, crockery, cutlery, condiments, etc.).

4. Financial & Administrative Duties

• Assist in managing cost control, waste reduction, and portion standards.
• Support daily cashing procedures and POS operations.
• Ensure accurate billing and handling of guest payments.
• Participate in monthly inventory of beverages, equipment, and consumables.

• Minimum 2 years experience in a supervisory role
• Diploma or Degree in the hospitality managmenT.
• Strong leadership and team-management skills.
• Excellent communication and interpersonal abilities.
• Solid understanding of hospitality operations. 
• Strong customer service orientation.
• Effective problem-solving and conflict-resolution skills.
• Ability to work under pressure in a fast-paced environment.
• High attention to detail and commitment to service quality.
• Professional, approachable, and service-driven.
• Passion for boutique hospitality and continuous improvement
• Results-oriented with a continuous improvement mindset.
• High integrity and strong work ethic.
• Flexible and adaptable to operational needs.
• Weekend, holiday, and evening work required.